Chapter 737 How can you kill a pig without eating the big bones? Dundun prepared a birthday gift for the old lady! [Please subscribe]

"Ah ah ah why didn't my alarm clock go off?"

Shen Jiayue was full of confidence to get up and film the whole process of killing the pig. When she woke up, it was already bright. She looked at it with her mobile phone and saw that it was almost six o'clock.

I agreed to get up at four o'clock, but ended up sleeping almost two hours longer.

This, this, this...

Xu Bao must have turned off the alarm on purpose!

While she was getting dressed, she was analyzing it carefully like a fisherman. As soon as she got dressed, Chen Yan called:

"Yueyue, why didn't you call me to wake me up? I got up late and the video wasn't taken."

Shen Jiayue: "..."

Did you oversleep too?

She immediately beat him up:

"I've been waiting for you to call, but you didn't call... Forget it, let's take pictures next time I have a chance. I'll go find you after I wash up."

Now is not the time to blame each other, we must quickly downplay this matter.

Fortunately, I didn’t set up the flag with great fanfare yesterday, otherwise I would definitely be laughed at later.

After washing up, Shen Jiayue locked the cabin and strolled towards the Cliff Hotel.

Chen Yan stayed here last night in order to arrive at the pig killing site as soon as possible, but she overslept despite setting the alarm clock.

Shen Jiayue arrived and Chen Yan also happened to go downstairs.

The manager of the Cliff Hotel is Lin Xu’s cousin. When he saw the proprietress coming over, he smiled and said:

"Yueyue, the restaurant has cooked eight-treasure porridge, can we have breakfast here?"

"No, cousin, the pigs are being butchered down below. Let's go see what's delicious."

Upon hearing this, the manager asked the hotel security guard to drive the two of them down the mountain in a commuter car.

If you walk, it takes at least half an hour, but if you drive down the mountain, you can already reach the foot of the mountain in about ten minutes.

After getting on the internal commuter bus, the sisters went to a farm-style restaurant near the entrance of the scenic spot. Before they even entered the yard, they smelled the rich aroma of meat.

Chen Yan sniffed:

"Oh, it tastes so delicious. No wonder so many people like to eat pig meat."

Shen Jiayue said with a smile:

"It should be that the big bones are being cooked, and they haven't reached their most fragrant yet."

The two got out of the car, thanked the security guard, and walked into the restaurant's courtyard one after another.

As soon as I entered, I saw hanging whole pigs and various pieces of meat. Relatives were busy washing intestines and cutting meat. There was a big pot at the door of the kitchen, with big bones boiling in it.

The aroma wafts out from this pot.

In addition to the fragrance, there was also the smell of blood and pig offal in the yard. For Chen Yan, who had never seen such a scene before, it was not too surprising.

"You guys are here just in time. Please change the battery of the camera and continue shooting. I have already taken the previous videos."

Lin Xu finally finished reshaping the whole pig for roasting pig, and just marinated it with marinade. In two hours, it can be hoisted into the pit for the first roasting.

"Brother-in-law, did you film the whole process of killing the pig?"

Chen Yan's face was full of surprises. She originally thought that this documentary would not be made, but unexpectedly, it turned out unexpectedly. Her brother-in-law helped with the filming.

When Shen Jiayue heard this, she quickly went to the house to take out the spare battery, put it on the camera, took the tripod to the big pot where the bones were cooked, and took a close-up of the pot.

Chen Yan also got busy, filming the entire process of processing the meat.

Not long after, the meat in the pot was cooked. Chen Meijuan used a slotted spoon to take out the big bones and said to the two sisters:

"Yueyue, Xiaoyan, you two, stop working so hard and hurry up and try it while it's hot. These newly cooked big bones taste so fresh that you can't buy them anywhere at all."

The fresher the pork, the richer the flavor.

Not only the big bones, but also the white meat with garlic paste, which is the most common in pork-killing dishes, is made from freshly killed pigs and cold meat. The final presentation will be two different textures and flavors.

Shen Jiayue held up a fan bone and shook it at the camera:

"It's a bit embarrassing for girls to chew big bones so early in the morning, but I only have this for breakfast, so I feel helpless."

After saying that, she couldn't wait to take a big bite of the meat on the bone:

"Wow, it smells great!"

There is no trace of embarrassment in her behavior or eating habits.

Chen Yan glanced at her cousin with disdain. Her appearance was not ladylike at all, and she even filmed her face with the camera, not afraid that netizens would laugh out loud.

As she murmured, she picked up a piece of spine and ate it in big gulps.

Well, although gnawing on big bones in the morning is a bit greasy, the happy feeling of satisfaction when you gnaw on the pork is really irreplaceable by any breakfast.

Especially the aroma of fresh pork, it tastes delicious.

Chen Yuejin next to him was also holding a piece of bone and eating it:

“I never expected that fresh pork would be so delicious when cooked while it’s still hot. I feel like the pork I ate before was all fake.”

The meat is very fresh, tender, and fragrant. It is juicy when you take a bite, but it is not greasy like pork at all. Even the fatty part is fragrant but not greasy, which is very enjoyable.

Lin Xu washed his hands, went to the kitchen and pounded some garlic, mixed it with light soy vinegar, stirred evenly and took it outside, picked up a bone and dipped it in to eat. The aroma of garlic and pork mixed together, which was particularly appetizing.

Shen Jiayue saw it and came over to eat it:

"Wow, it feels even more delicious!"

Chen Meijuan took out a piece of cooked pork belly from the pot and cut it into thin slices with a knife. Then she took some pieces of dough and cut them into dice-sized buns.

Use a slotted spoon to blanch the steamed buns in the broth, then blanch some vermicelli, add sliced ​​meat, chopped green onion and coriander, sprinkle some pepper, add a large spoonful of boiling broth, and a deluxe version of soaked steamed buns is ready.

Usually, there are two types of steamed buns, one is mutton steamed buns, and the other is big meat steamed buns. The big meat steamed buns are made with pig intestines that look like gourds, so this type of steamed buns are usually called gourd heads.

Of course, Chen Meijuan's method is not authentic. She just cooked several bowls of steamed buns based on the tastes of several elderly people.

A bowl of steamed buns, including soup, meat and staple food, is all included, which is more in line with the eating habits of the elderly.

"Yueyue, if you and Xiaoyan want to eat, just tell me and I will make a bowl for each of you."

"Okay, okay, thank you, Mom."

"Thank you Aunt Chen!"

The two sisters thanked them and continued to chew on the big bones in their hands.

Chen Meijuan smiled and said:

"What's there to be thankful for? It's easy to make and it's not troublesome."

It is not troublesome for her, but for Han Shuzhen and Shen Guofang, it is a bit overwhelming. These two mothers are not very good at cooking, so Shen Jiayue and Chen Yan have never enjoyed the "taste of mother".<

/p>

Shen Guofu took a pig bone and gnawed it. When he saw that there were more bones cooked in the pot, he asked Lin Xu:

"Xiao Xu, what should I do if I can't finish chewing these bones?"

"Tear it down. You can make stews with it, or you can use the pig skin to make pork stew. There are many ways to eat it and it won't be wasted."

When I heard it could be made into stew, Lao Shen became interested:

"Is it troublesome to use pig skin to make stew? I didn't think so at first, but your mention really piqued my interest."

"No trouble, if you want to eat, just make something later."

There happens to be a box of pig rinds purchased yesterday in the freezer. I originally planned to make pig rind jelly, but since my father-in-law wants to eat stew, I decided to change it to stew.

The method of making this thing is very simple. Just wash and blanch the pig skin, then boil it, mix the meat with the boiled soup, and then use a flatter container to make a stew.

Pig skin is rich in colloid, which can bind the meat together as long as it is cooked thoroughly.

If you want to make the taste more varied, you can add a layer of pig ears to the stew, and add some tendons when cooking the pig skin.

When you eat it this way, you not only have the crispiness of pig ears, but also the soft and chewy tendons. People who like to drink will love this dish.

Lin Xu gnawed two bones, went to the kitchen, took out the box of pig skins, and soaked them in warm water.

After curing, wash it and blanch it in hot water. This is to remove impurities on the skin and also to highlight the stubble.

The finished pig skins we buy all come from slaughterhouses. These pig skins are scraped with machines and equipment, which basically leaves stubble in the pores.

If you use it directly for cooking, the stubble will protrude, and you may even feel a prickly feeling in your mouth when you eat it.

In this case, you have to scald the pig skin first to make the pig skin shrink and show the stubble. After the stubble is cleaned up before cooking, there will be no pricking feeling in the mouth.

Soon, the water boiled, skimmed off the foam with a spoon, and boiled for another two or three minutes. The pig skin was probably cooked through, and Lin Xu took it out with a slotted spoon.

First run it through cold water, then take it out and use a spray gun to burn the skin.

After boiling, put it into the water again, add some tendons and chicken feet with added gelatin, add scallions and ginger slices, then add some salt, rice wine and other condiments, and start cooking.

Outside, the big bones have been taken out of the pot, and everyone is working together to remove the bones.

A portion of the deboned meat will be left, cut into shreds at noon and heated in a pot, then mixed with the spicy and sour cold vermicelli and served.

In many places in the north, there is a dish of shredded cooked meat mixed with jelly noodles.

The Northeast is called Da La Pi, the Central Plains is called Dai Di, and the capital is called Pork Vermicelli. The names are different, but the methods are similar.

Next, everyone was busy with their own business, cutting meat, mincing stuffing, choosing vegetables, and cleaning ingredients. Everyone was very busy preparing for the old lady’s birthday banquet.
To be continued...